Swedish Pancakes

5 from 183 votes

Handed down for generations, this homemade Swedish pancakes recipe is the softest, and most delicious. Add a sweet or savory filling!

Prep Time5

Cook Time30

Total Time35

Course: Breakfast

Cuisine: Swedish

Servings: pancakes

Author: Lil' Luna

Ingredients

3 large eggs
3 cups milk
3 tablespoons unsalted butter, melted, plus more for the pan
1½ cups all-purpose flour, sifted
2 teaspoons sugar
1 teaspoon salt

Toppings

fruit syrup, homemade whipped cream

Instructions

In a medium bowl, beat eggs until well combined.
Add milk, butter, flour, sugar, and salt to eggs and mix until smooth.
Heat more butter in a 10-inch nonstick skillet over medium heat, or spray the skillet with nonstick cooking spray.
Pour about ¼ cup batter into the pan and tilt the pan in circles until the batter is spread all over in a thin layer. Cook for 1-2 minutes. When the edges are bubbled and browned, it is ready to flip.
Cook the other side until golden, about 1 minute, then transfer to a plate. Repeat to make the remaining pancakes, stacking them with a piece of parchment paper between each one to keep them from sticking.
Serve immediately with your toppings of choice.

Video

Notes

Keep warm. Place a sheet pan in the oven and heat to about 200°F. Roll each pancake and place them side by side in a pan, or stack them on the pan, separating each pancake with parchment paper. Keep warm for up to 30 minutes.

Fillings. Place the sweet or savory fillings in the center of a pancake and roll up like a crepe.

Sweet: fresh fruit, Nutella, syrup, jam, whipped cream, or even softened ice cream.
Savory: eggs, ham, cheese, bacon bits, sausage crumbles

Store leftovers in an airtight container in the refrigerator for 2-3 days, or separate pancakes with parchment paper, wrap the stack with plastic wrap, and then again with aluminum foil and label. Store in the freezer for up to 4 months.

Nutrition